Exotic fusion food recipes

February 14, 2016

Prawns Fry in Indian Spices

Prawns cooked in spices is a comfort food which reminds you of your childhood. This dish contains certain ingredients which makes it different from other prawns fry recipes. This is an improved version of my mother’s recipe which I’m claiming to be mine now.

Preparation time : 15 mts

Cooking time : 15 mts

Serves : 4

Ingredients :

Prawns – 500 g (shelled and deveined)

Garlic – 7 (big, sliced)

Ginger – 2 ‘ (sliced)

Onion – 2 (medium size, sliced) Small shallots are best for this dish. You’ll need 1 cup of it.

Curry leaves – 5 stems

Whole black pepper – 1/2 tsp

Tomato – 1 (cubed)

Dry red chilli – 5 (torn into 2′ pieces)

Tamarind pulp – 1 table spoon

Coconut oil – 3 + 1 Tablespoon

Spices :

Chilli powder / Roasted paprika – 1/2 tsp + 1/2 tsp

Red chilli flakes – 1/2 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Fenugreek seeds – 1/8 tsp

Cumin seeds – 1/8 tsp

Ground black pepper – 1/4 tsp

Method :

Marinate the prawns in 1/2 tsp chilli powder, 1/4 tsp coriander powder, a pinch of turmeric powder and a pinch of salt. Keep it in the fridge of at least 10 mts.

Add oil to the a heated non-stick pan.

When the oil is hot add whole black pepper and dry red chilli to one side of the pan and ginger and garlic to the other side of the pan.

Roast these separately and and when it starts to release aroma mix and saute for a minute.

Add in the sliced onions and curry leaves, saute it further till its soft.

Now it’s time to add in the spices.

In a passel and mortar crush the fenugreek and cumin seeds.

Reduce the fire to low and add all the spice ingredients one by one including the crushed ones.

Mix it well and add the cleaned prawns.

Bring the fire to medium low and cook the prawns in its own juices covering with a lid for 2 minutes. Do not over cook the prawns or else it’ll turn chewy.

Uncover the pan and add 1 tablespoon of oil to the sides of the pan, so that the spices won’t burn.

Add in the tamarind juice and tomato at this time.

Reduce the fire again to low and cook uncovered till the juices reduce and the spices are well coated on to the prawns.